Pouring a cold one: Bartender Rudi Stroble readies to serve a Dockyard Brewing Company beer at the Hog Penny Pub. *Photo by Kageaki Smith
Pouring a cold one: Bartender Rudi Stroble readies to serve a Dockyard Brewing Company beer at the Hog Penny Pub. *Photo by Kageaki Smith

WEDNESDAY, JANUARY 16: If you love the beers from the Dockyard Brewing Company, but don’t want to travel to the Frog and Onion Pub to get one, you’ll be able to get one in town.

New Frog and Onion Pub owner Philip Barnett said he plans on expanding the availability of the beers to the Hog Penny Pub and the Pickled Onion, which are part of the Island Restaurant Group.

The Dockyard Brewing Company makes five beers: A Whale of a Wheat, St David’s Light, Somer’s Amber Ale, Trunk Island Pale Ale, and Black Anchor Porter.

The only one not available at the Hog Penny and Pickled Onion will be the St David’s Light.

Barnett said being able to sell it in the other restaurants was one of the considerations when the IRG were in discussions to purchase the Frog and Onion.

He said: “ There’s a huge craft beer movement that’s showing no signs of slowing down throughout the world. We’re well-positioned to appeal to those individuals that do really enjoy a beer and that don’t want the same tasting beer. “They want to have a unique brew, whether that’s a porter or a bitter or an ale or an IPA. They want to be able to taste it. They want to taste the expertise and the artistry of the brewer.”

Barnett was impressed with brew master Robert Beck’s pedigree.

“One of the things I did was tour the brewery and I was just overwhelmed with the knowledge of the brew master. He had to go to post-secondary school for four years to become a brew master and to me, that shows just shows a tremendous commitment to the artistry of the craft in making products that are completely unique.”

Beck graduated from Edinburgh University in Scotland with a degree in brewing and distilling.

Barnett added: “In the restaurant business we love serving things that are a little bit different, that are unique. That allows us to show what a great product can be.”

He said having something unique does not mean it has to be expensive.

“Beer is not an expensive product. It’s not like a $700 bottle of wine. Beer is an excellent companion to a lot of the style of food pubs are well-known for, which is hearty and filling and value orientated.”

Barnett said some of the five beers will be sold throughout the IRG and equipment is already in place to ensure the quality of the brews stays intact.

“We will be carrying some of the beers. It is not a huge brewery so we can only make so much beer at one time, which is good because obviously it maintains the quality.

“One of the fantastic things about the brewery is none of the beers are pasteurized. With pasteurization, it is heated very, very high for shipping all around the world to make sure it has a long shelf life.

“Since our beers are unpasteurized, one of the key facts is it has to be cold stored, shipped cold, stored cold again and then served cold.

“We’ve ended up adding some equipment to our various locations to allow that to happen.”

Brew like a pro

The Island Restaurant Group is looking for an intern to train with brew master Robert Beck. To apply go to www.irg.bm/jobs.html